1934 What Shall We Drink by Magnus Bredenbek

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What Shall We Drink?

VICTORIA FRAPPE Dating back to Queen Victoria's reign the Victoria Frappe is still highly relished in Britain's best circles. Merely fill a sherbet glass to rim with finely shaved ice. Pour over ice three tablespoons of Sloe Gin and sip when glass is frosty. MAKING A CREME DE COCOA FRAPPE Another nice one for the ladies! Fill a sherbet glass to rim with finely shaved ice. Pour over ice two tablespoons of Creme de Cocoa and stir until glass is frosted. Then sip. MIXING A GOOD NIGHT"BON SOIR" For the parting drink after a sociable evening nothing is more dehghtfulthan the Good Night BonSoir. Fillasherbet glass half full of ice and pour over ice a half pony of Bene dictine and an equal amount of Creme de Yvette. Fill glass with ginger ale or soda water, stir and have your pleasant nightcap. RUM SHRUB A delightful Rum Shrub is made of one gallon of rum (any kind you Hke best, but Bacardi chances to be my prefer ence), a quart and a half of orange juice, a pint of lemon juice and the oily yeUow rinds of four lemons. Don't get white pith in mixture. Into this mixture pour one pint finest French Brandy and a quart and a half of distilled water. Sweeten to taste and let stand for four days before using. This is an excellent beverage to bottle and have ready in large or small quantities for the favored guest or guests. Best served cold, when used. CATAWBA SYRUP To make a nice Catawba Syrup, which comes in handily both as an aid to the culinary department as well as in drink mixtures, mix equal parts of"gum"and Catawba Wine and put awayfor use in a bottle. You can make as large or small a quantity as you wish, using these equal proportions. It will keep indefinitely.